Some varieties of fresh thyme are stronger than others, so we've given a range. Try starting with 2 teaspoons and adding a third if you need more flavor. And, whatever you do, don't stint on the salt!
YIELD: Serves 6
- 2 pounds boiling potatoes
- 1/4 cup fresh flat-leafed parsley leaves
- 2 to 3 teaspoons fresh thyme leaves
- 3 tablespoons olive oil (preferably extra-virgin)
- 1 tablespoon minced shallot
In a 5-quart kettle cover potatoes with cold salted water by 2 inches and simmer until just tender when tested with a wooden skewer, 10 minutes (for small fingerling potatoes) to 25 minutes (for larger boiling or all-purpose potatoes). Drain potatoes in a colander and cool to room temperature.
Chop parsley and thyme. Cut cooled potatoes into 1 1/2-inch pieces. In a bowl gently toss potatoes with herbs, oil, shallot, and salt and pepper to taste. Serve potato salad at room temperature.
- Carbohydrates27 g (9%)
- Fat7 g (11%)
- Protein3 g (6%)
- Saturated Fat1 g (5%)
- Sodium11 mg (0%)
- Polyunsaturated Fat1 g
- Fiber4 g (14%)
- Monounsaturated Fat5 g